Pressure Cooker Chinese Braised Beef Shank
Add the reserved beef shanks and carrots and clamp on the lid. Pressure cook for about 30 minutes. Then let pressure cooker site off heat for another 15 minutes as the pressure dissipates. You may still need to use the pressure release valve to release the rest of the pressure. Pressure Cooker Chinese Braised Beef Shank | Tested by Amy.
Please check your inbox sometimes Junk Box and confirm your subscription! Then, add our email address to your contact list hhow ensure you will receive our recipes, tips, and giveaways! This flavorful and tender beef makes a great chilled appetizer sjank a warm main dish. My mom took a few years off from work to take care of us when my younger sister was born. During that time, she was really into cooking. I mean super into cooking. She would take notes as she watches cooking shows or listens to radio shows.
Then, she would clip a lot of interesting recipes from magazines or newspapers and glued them into her notebooks or binders. The best part is that she would attempt those recipes one by one. Oh, so much delicious food!! She was so overwhelmed by all our praises for this dish that she started making this braised beef every night. Bring 2L of water to a boil. Then, boil the beef shank for 3 minutes to clean and remove the excess fat.
Set sank to cool down. Then, chill it in the fridge while being submerged in the master stock for at least 4 hours best to chill presxure overnight. Chilling in beer Fridge: This dish is meant shahk be served as a chilled appetizer or main dish.
So, after pressure cooking, set it aside to cool down, then chill it in the fridge. Chill it by submerging it in the Master Stock as shown in the picture below for at least 4 hours. The flavors will just get better shankk time you cook with it. Freeze the Master Stock: After using the stock, strain and set the stock aside to cool, then chill overnight in the fridge.
When the fat rises to the top and form a layer of gel, skim it off, then freeze it for next use. A more convenient method is to use a fat separator to remove the fat, then freeze it.
Master Stock Storage Duration: You can store the stock in the fridge for 3 days or freeze it for up to 3 months.
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Thank you! Share Tweet. Please Check Email. Please Check Your Email. Remove the beef shank and rinse it in cold tap water. Step 2 Pressure Cook the Beef Place all the ingredients in the pressure cooker. Step 4 Serve Slice it thinly, garnish with chopped green onions, and serve! Servings 2 - 4. Prep Time 15 mins. Cook Time 45 mins. Total Time 1 hr. Clean Beef Shank: Bring 2L of water to a boil. Pressure Cook Beer Shank: Place all the ingredients in the pressure cooker.
Set aside beef shank to cool down. Serve Beef Shank: Slice it thinly, garnish with chopped coojer onions, how to use bleach when washing clothes serve! Notes Storage Duration: Store the beef how to cook beef shank in pressure cooker for up to 2 to 3 days in the fridge or freeze it without the liquid for up to 1 month.
Calories: kcal. Course: Appetizer, Dinner, Uow. Cuisine: Asian, Chinese. Keyword: chinese braised beef shank, instant pot beef recipes, instant pot beef shank, pressure cooker beef shank. Start typing to see results or hit ESC to close. See all results. Send this to a friend. Send Cancel.
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Mar 25, · Heat olive oil in large, heavy frying pan over high heat. Add shanks, in batches if necessary to avoid overcrowding. Cook, turning with tongs, for 7 . Jul 19, · We recommend this electric pressure cooker: funslovestory.com this video, Chef Cristian shows you how easy it is to make a delicious beef shank soup.
For even more convenience, you can make this recipe a day ahead. And you also can substitute lamb or veal, if you like. Remove the meat and mushrooms to a bowl, cover and refrigerate overnight. Strain the sauce into another bowl and refrigerate it, too. The next day, lift off the solidified fat from the top, then reheat the sauce with the meat in a saucepan before completing the recipe. To brown shanks: Season beef shanks generously with salt and pepper.
Heat olive oil in large, heavy frying pan over high heat. Add shanks, in batches if necessary to avoid overcrowding. Cook, turning with tongs, for 7 to 10 minutes per batch or until brown on all sides.
Transfer shanks to pressure cooker. To saute vegetables: Pour off all but 2 table-spoons fat from pan. Reduce heat to medium. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Cook, stirring, for 2 to 3 minutes or until mushrooms begin to soften.
To make tomato sauce: Add garlic and tomato paste to vegetables. Stir well to coat with tomato paste. Cook, stirring, for 3 minutes or until mixture is fragrant and tomato paste has caramelized and darkened slightly.
Add wine. Bring to a boil, stirring and scraping bottom and sides of pan with wood spoon to deglaze pan deposits. Add bouquet garni. Boil for 7 to 10 minutes or until liquid is reduced by half. Pour and scrape into pressure cooker. Clean pan. Set aside. To braise shanks: Add chicken broth, hoisin or barbecue sauce and 1 teaspoon salt to pressure cooker. Secure lid. Set timer for 22 minutes. If using earlier-model pressure cooker without meat setting, bring to pressure under high heat, then turn heat to low and cook for 22 minutes.
To finish shanks: When time is up, turn off heat. Let pressure return to normal on its own, without using quick-release valve. When pressure has returned to normal, use quick-release valve to make sure all pressure has been released. Carefully remove lid. Using tongs, return shanks and mushrooms to frying pan. Strain liquid into bowl. Using large, shallow metal spoon, skim fat from surface. Pour liquid into pan with meat. Cook over medium heat until sauce thickens slightly and coats meat.
Serve immediately. By Pioneer Press news pioneerpress. Makes 4 servings. More in News. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email.